Cowboy Caviar

Cost/Serving: $0.21
Yield: [16 servings] / Serving Size ½ cup
Ingredients:

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained and rinsed

1 (4 ounce) can chopped green chiles, not drained

1 (15 ounce) can crushed or diced tomatoes, not drained

½ medium onion, minced

3 limes, juiced (optional)

1 tablespoon vegetable oil

Salt to taste

Black pepper to taste

Hot sauce (optional)

Directions:

1. Before starting to prepare the recipe:

a. Open, drain, and rinse beans and corn.

b. Open chiles and tomatoes, but do not drain.

c. Mince and measure the remaining ingredients.

d. Wash and juice the limes into a small bowl (if using).

2. Mix kidney beans, black beans, corn, chiles, tomatoes, and minced onion in a large bowl.

3. Add lime juice (if using) and oil to the bean mixture, and stir gently to combine.

4. Add a small amount of salt and black pepper if desired.

5. Serve as a dip with Baked Tortilla Chips from the Eating Smart • Being Active Let’s Cook! cookbook and/or raw vegetables.

6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Substitute any kind of beans you have. Make it spicier by adding chopped jalapenos or hot sauce.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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